CLICK HERE TO WATCH THE VIDEO Grilled “picanha” is typical Brazilian dish. The “picanha” (Rump Cap) is a particularly tender and flavourful Brazilian beef cut. It is usually served with the same side dishes of churrasco: molho vinagrete, farofa, arroz à grega, maionese de batatas,…
CLICK HERE TO WATCH THE VIDEO The “cocada” is a rustic sweet made with coconut and sugar. It has arrived in Brazil as a ritual dish – “comida dos orixás” (food of the gods) – of “Candomblé”, religion brought by “Yorubas”, the African ethnic group…
CLICK HERE TO WATCH THE VIDEO The “cocada com ovos” is a creamy version of the traditional “cocada”, a rustic sweet made with grated coconut and sugar. The Sweet Coconut Cream is a very rich and a very tasty recipe. It can be served as…
“Couve” is one of the side dishes of “feijoada”, but is also served with many other dishes. In Italy there isn’t “couve-manteiga”, but it can be very well replaced with Kale Black Tuscany, that taste very similar. Ingredients• 750 g wild cabbage or Kale Black…
CLICK HERE TO WATCH THE VIDEO The “crusted chicken leg” is a fried coated chicken leg – depending on the size of the chicken leg it is almost a meal in itself. It is a version of a popular appetizer – the Hen Thigh, and…
The coxinha was “invented” during the 19th century to appease the whims and caprices of the son of Princess Isabel and the Compte D’Eu: he would only eat chicken thighs…For this and other equally laborious delights we must thank, in first place the African slaves,…
There are an infinite number of long cooking recipes using meat and vegetables in Europe that are the basis for “feijoada” and “cozido”. The “cozido” however, is far closer to its “ancestors”, differentiated almost exclusively by the addition of local ingredients, and some of them…
CLICK HERE TO WATCH THE VIDEO The sweet avocado cream, such as chopped or crushed avocado flesh (with a bit of lime juice and sugar) and avocado smoothie, are peculiarities of Brazilian cuisine, considering that, almost all over the world, avocado is used in salty…
Tastes, knowledge, cooking tell us about a people’s history and soul. No other cuisine is richer in colours, flavours and food varieties than the Brazilian one. Over 500 years of coexistence between natives, European conquerors and African culture have led to a multitude of dishes, either created or adapted to the inhabitants’ tastes, as well as to a wonderful intermingling of flavours, always closely related to local produce such as fruits, vegetables and spices.
“Sabor Brasil” started as an Italian site but, considering the increasing number of people from many countries visiting it, we are working to add the English interface. So let’s start with the recipes!
Welcome to Sabor Brasil! I hope you enjoy the taste of Brazilian cuisine!
“Sabor Brasil” is now a book with hundreds of traditional recipes interspersed with tales and stories in a fascinating journey through knowledge and taste.
Besides illustrating ingredients and culinary procedures, it tells the story of recipe origins, often linked to a specific geographical area and the influence of cultures that come from afar. It tells how food is perceived by the Brazilian people and describes both the places where it is eaten and the rituals that accompany it.
FOR MORE INFORMATION ABOUT THE BOOK CLICK HERE
This is a practical handbook created to familiarize yourselves with the Brazilian language and the melting-pot culture of Latin America’s largest country.
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Official tourism website of Brazil
CCBI Centro Cultural Brasil-Itália
CCBI Brazil-Italy Cultural Centre
The CCBI is an institution linked to the Brazilian Embassy, dedicated to the promotion of the Brazilian language and culture.
DOMÍNIO PÚBLICO
Digital library of the Ministry of Education, with free access and free download of text and music files.
I’m an architect. I was born in Brazil and my father was Italian.
“Eating well” is a heritage of Humanity. With this site I wish to share my passion for cooking. For every recipe, I’ve tried to use simple and traditional ingredients and not complicated working procedures. All recipes have been “tested and approved” by my Italian friends.
Fernanda Bocconi